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Omelet, Cheese

Name: Omelet, Cheese
Yield: 1 servings
Ingredients: Beat two eggs thoroughly; a pinch of salt; the same of pepper; half a teaspoonful of finely chopped parsley; a teaspoonful of grated Parmesan or Cheshire cheese; a piece of butter the size of an egg

From Harper's cook book encyclopædia, 1902

Serves 1

Can add cheese after cooking if preferred.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 120. The excerpt below is the record exactly as published.

Omelet, Cheese. — Beat two eggs thoroughly. Allow a pinch of salt, the same of pepper, half a teaspoon- ful of finely chopped parsley, and a teaspoonful of grated Parmesan or Cheshire cheese to every two eggs. Mix completely. Put a piece of butter the size of an egg

Cook this with the app: pantry check, scaling, and the assistant.